Cranberry Sauce
Ingredients
Directions
Make the sauce
Wash the cranberries and place them in a pan with the water.
Stew the cranberries slowly, stirring frequently, especially after they begin to burst.
Continue cooking until they are thick like marmalade.
Once broken and juicy, stir in the sugar until fully combined.
Cool and set
Transfer the sauce to a deep dish and let it cool.
Optionally, strain the pulp through a sieve into a mold and refrigerate until firm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cranberries
- Provide the tart fruit base and the pectin that thickens the sauce as it cooks.
- White sugar
- Sweetens the sauce and balances the tartness of the cranberries.
- Water
- Gets the cranberries started and keeps them from scorching before they release their juice.
The step that matters
Stewing slowly and stirring until thick. Cranberries contain pectin that sets as the sauce cooks down. Cooking too fast or too briefly leaves it runny, while scorching on the base of the pan gives a burnt taste. Frequent stirring, especially once the berries burst, keeps the sauce even and thick.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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